1882 Harry Johnson's new and improved bartender's manual (1882)

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— 38

BALTIMORE EGG NOGG. ( Use a large bar glass. )

74,

1 yolk of an egg; Three-quarters table-spoon of sugar; Add a little nutmeg and cinnamon to it,

and beat it

up to a cream; One-half pony glass of brandy; 3 or 4 lumps of ice; One-quarter pony glass of Jamaica rani; 1 pony glass Madeira wine; fill the glass with milk, shake -well, strain it into a large bar glass, grate a little nutmeg on top, and serve.

SHE^Y COBBLER. (Use a large bar glass.

75.

Three-quarter table-spoon of sugar; One-half -wine glass of water, dissolved well with a spoon; fill the glass up with fine crystal ice; then fill the glass wp with sherry wine ; stir well with a spoon, and ornament with grapes, oranges, pineapple, berries, and serve with a straw. FANCY BRANDY COCKTAIL. (Use a large bar glass.) Three-quarters glass filled with shaved ice; 2 or 3 dashes of gum syrup; dashes of Angostura bitters; l\ dashes of Curacao; 1 glass of brandy (French); stir well with a spoon, strain it into a fancy cocktail glass and squirt a little of Champagne into it, twist a piece of lemon peel on top, and serve. Attention will be paid to this fact, that Champagne will be used only in those cases where it is kept on draft. The above Champagne, if used as directed, will make a very pleasant drink; it is a universal favorite in the western part of the country. 76.